Sift together the flour;
baking powder, baking soda, remaining sugar, and salt in a medium bowl. Add
heavy cream and mix until just combined. Place mixture in an ungreased 8-inch
square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from
pan and place on a rack to cool slightly. If using an 8 in pan, cut into 6
pieces and split each piece in half horizontally. If you use a 9-inch pan you
can just pile all of your toppings on top of the shortbread rather than slicing
them.

Spoon some of the
strawberries with their juice onto each shortcake bottom. Top with a generous
dollop of whipped cream and then the shortcake top. Spoon more strawberries
over the top and serve.